Atkins Dip Recipes

Ingredients:

1 package frozen chopped spinach - (10 oz), thawed
1 can artichoke bottoms - (13 3/4 oz)
2 garlic cloves
8 oz cream cheese
1 cup grated Parmesan cheese
1/4 tsp freshly-ground black pepper

Instructions:

Heat oven to 350 degrees. Grease a 1-quart ovenproof pan. In a food
processor, process spinach, artichokes, garlic, cream cheese, Parmesan and
pepper until well combined, scraping down sides of processor, as needed.

Spread mixture in prepared pan. Bake until warmed through, about 30
minutes. Serve hot with sliced vegetables.

This recipe yields 8 servings.

Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2.5 grams
Protein: 9 grams
Fat: 13 grams
Calories: 177

Comments: Canned artichoke bottoms are called for in this recipe because
they have a deeper flavor than frozen artichoke hearts (which however, can
be used in a pinch). This recipe yields 4 cups and can be kept
refrigerated up to 5 days.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 146 Calories; 13g Fat (79.0%
calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 39mg
Cholesterol; 270mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8